A lot of you asked me for a recipe for this salad that I shared a photo of on Instagram, so here it is 🙂 This salad has got to be one of my favorites. It’s so filling without being cheesy and making me feel guilty! It’s really easy to put together and the best part is that it works really well for vegas and vegetarians too!
Recipe: Serves two (generous servings)
1. Mixed Salad leaves – I used one hand full of Romaine Lettuce +one hand full of ice berg lettuce + ome handful of Rocket leaves.
To be very honest, Rocket is my FAVORITE and I could have a big bowl of just those leaves in a salad. However, to add texture and different flavours, a mixture of leaves always helps. There’s really no fixed quanity, but a handful of each, making two servings should be perfect.
2. Pomegranate- 1 cup
3. Walnuts- half a cup
4. 1 onion- vertically thinly sliced. Don’t cut onion slices horizontally like one would normally do for cooking. The pieces would be much smaller then. Cut along the onion vertically rather than cutting it into half and slicing it.
5. About 15 cherry tomatoes
6. About 15 olives- pitted (If you don’t have pitted olives, just take normal olives and smash them in the middle to take the leaves out
7. The protein: Since I had this salad for brunch, I wanted it to be fairly heavy and hence used TWO protein sources. 1. Hard Boiled Eggs 2. Grilled chicken slices
However, they are absolutely optional! You can add one or none! I would definitely recommend adding at least one of these though. The egg yolk once mixed into the salad adds an amazing creamy texture. I am not a yolk persona at all but once it’s mixed into the salad, it doesn’t bother me at all. For two servings- Use 2 eggs. (1 egg per serving). If you are vegetarian, add some grated cheddar cheese (1/2 cup) instead. If you’re using egg, you dont need cheese and vice versa. IIf you’re vegan, add some tofu cubes ( 1cup)
8. The dressing:
A) Extra Virgin Olive Oil – 1 tablespoon
B) White Whine Vinegar/ Balsamic Vinegar- 1 tablespoon
C) 1 pinch Salt
D) 1 pinch pepper
E) 1 teaspoon Mustard (I used white wine mustard)
Simply mix these ingredients well into one little bowl and keep aside.
To prepare the salad:
Mix all of the ingredients into one large bowl ( you can serve this salad into two smaller bowls/plates after the dressing has been throughly mixed in). I always add the egg in last after adding the dressing. For each serving, I use one hard boiled each – cut into two halves.
Important: If you decide to prepare the salad a few hours before serving, wrap the salad bowl with cling film and keep the salad in the fridge. DO NOT add the dressing. ALWAYS add the dressing right before you serve to maintain the freshness of the salad.